Monday, September 19, 2011

4 comments:

Ewen Grant
said...

Squash flowers (courgette flowers in Scotland) are extremely underrated. They don't seem to have a massive flavor but the texture they provide is brilliant. For example I usually have them stirred through a squash (courgette) risotto.

Excellent! As I passed a neighbor's garden last week I noticed her gorgeous, orange squash blossoms and thought what a waste that she let's them shrivel each year. I've long wanted to try frying them, but fear of failure (and wasting time on something that might turn out to be ghastly) kept me at bay. I can't wait to see how to do it, and what you'll stuff in yours. Perhaps she won't notice when I rescue a few from her vines! Thanks, Chef.